Ripe, sun-drenched figs find a setting worthy of them here: a macadamia nut tart crust and a melting date filling that highlights their natural sweetness. This raw tart is made in two stages, between resting in the cool and the final assembly, for a dessert that impresses without any fuss. A touch of raw cacao in the filling is an option for lovers of the chocolate and fig contrast. Serve well chilled, in thin slices, for six food lovers.
Raw fig tart with a macadamia crust
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Ingredients
For the tart crust
- 270 g macadamia nuts
- 120 ml coconut oil, melted over a very low heat
- 80 ml honey or date paste
- 1/2 teaspoon salt
For the filling
- 300 g soaked, pitted and peeled dates
- 120 ml coconut oil, melted over a very low heat
- 4 to 5 very ripe, soft figs
- 2 teaspoons raw cacao powder (optional)
- 1/4 teaspoon salt
For the decoration
- A few fresh figs
Method
The tart crust
- Blend the tart crust ingredients until they start to form a ball.
- Press this dough into the bottom and up the sides of a 22 cm tart tin, or into tartlet tins.
- Set aside in the fridge. For a crispier crust, dehydrate it for 10 to 12 hours at 42 °C.
The filling
- Soak the dates for at least 1 hour, then peel them and remove the stones.
- Peel the 4 to 5 figs for the filling.
- Blend the filling ingredients until you get a smooth, creamy texture.
- Spread the filling evenly over the tart crust and set aside in the fridge.
Assembly
- When ready to serve, take the tart out of the fridge and top it with fresh figs cut into quarters.
Preparation: 30 minutes, serves 6.
Tip
For a firmer filling that is easy to slice, choose well-soaked dates and squeeze them dry before blending. To peel the dates, pinch them between two fingers after soaking: the skin slides off on its own. If macadamia seems too rich or too expensive, replace half of it with almonds or cashew nuts. When fresh figs are out of season, the tart is also very pretty with slices of persimmon or pear.
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FAQ: your questions about the raw fig and macadamia tart
What is the best fig tart recipe?
It all depends on what you are looking for, but to show off figs, a no-bake tart has a real advantage: the fruit stays fresh and juicy and keeps all its colour. Here, a crust of 270 g macadamia bound with coconut oil and honey holds a date and fig cream, then the fresh figs are added at the last moment. Choose very ripe fruit that is soft to the touch, as it has the best flavour. Resting in the cool does the rest.
Do dates and figs go well together?
Very well: the date brings a deep sweetness with caramel notes, the fig a fresher sweetness and its small crunchy seeds. Blended together, they make a dense cream that holds perfectly once chilled, as in the filling of this tart. A touch of raw cacao or a little orange zest adds contrast. The same duo also works in no-bake bars or bites.
What is a good dessert recipe with fresh figs?
The simplest is still to serve them raw, cut into quarters, with a drizzle of honey and a few crushed nuts. For a more indulgent dessert, this raw tart pairs them with a date cream on a macadamia tart crust, without switching on the oven. Fresh figs also go very well with almonds, orange and cinnamon. Always add them at the last moment so they keep their shine.
Can you eat a fig raw?
Yes, a fresh fig is perfectly delicious raw, with or without its thin skin. Simply rinse it and remove the little stalk; peel it if the skin seems thick to you, as is done for the filling of this tart. A ripe fig is soft, sometimes slightly split, and gives off a sweet fragrance. It does not keep for long: store it in the cool and eat it within two or three days.
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